Specialty fats |
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| Authors: | F. R. Paulicka |
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| Affiliation: | (1) Chemical Research Department, Foods Research and Development, Glidden-Durkee Division of SCM Corporation, Dwight P. Joyce Research Center, Strongsville, Ohio, USA |
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| Abstract: | The scope of this presentation is limited to hard butters. Their production technology is reviewed briefly with emphasis on principal raw materials and processing. Hard butters are described in terms of composition, certain thermal properties, and end uses. Confectionery and imitation dairy applications are identified as the major world markets for hard butters. |
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